Chicken butter bean and leek pie

Chicken butter bean and leek pie
prep: 20 minutes
cook: 50-60 minutes
serving: 4

Nutrition Facts

each serving
KCal 533
Carbs 57.5g
fiber 10.1g
Protein 41.6g
Fat 12.9g
Saturates 5.4g
Sugars 10.6g
Salt 0.59g
Fruit/Veg Portion 1

Ingredients

all 10 types
  1. 1 tbsp oil
  2. 2 large boneless, skinless chicken breasts, cubed
  3. 2 leeks, sliced
  4. 2 tbsp flour
  5. 600ml semi-skimmed milk
  6. 2 tbsp fresh tarragon, chopped
  7. 50g mature Cheddar, grated
  8. 420g tin butter beans, drained and rinsed
  9. 750g floury potatoes, cooked and mashed
  10. 10g vegetable oil spread

Directions

4 steps in total
Step 1

Preheat the oven to 200°C/gas 6. Heat the oil in a saucepan add the chicken and leeks and fry for 4-5 minutes until the chicken begins to brown.

Step 2

Stir in the flour and 450ml of the milk, bring to the boil and stir until thickened. Stir in the tarragon half the cheese and the butter beans and season well. Tip into an ovenproof dish.

Step 3

Mix together the mashed potato, remaining milk, butter and the remaining cheese and pipe or spoon over the chicken mixture.

Step 4

Place the pie in the oven and cook for 20-25 minutes until golden and bubbling.

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